Lemon and herb brown rice pilaf

Name: Lemon and herb brown rice pilaf
Total time: 45 min
Cuisine: Middle Eastern
Ingredients: 250g brown rice, basmati; 1 tbsp rapeseed oil; 1 onion, finely chopped; 1 tsp ground cumin; 500ml water; 2 tbsp pumpkin seeds; 1 lemon, zest and juice; 4 tbsp fresh flat leaf parsley, chopped; 3 tbsp fresh mint, chopped

Nutty brown rice with lemon, toasted seeds and a pile of fresh herbs.

Time45 min
LevelEasy
Costabout £0.53 a head

4 servings

Ingredients

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250 gbrown rice, basmati
1 tbsprapeseed oil
1onionfinely chopped
1 tspground cumin
500 mlwater
2 tbsppumpkin seeds
1lemonzest and juice
4 tbspfresh flat leaf parsleychopped
3 tbspfresh mintchopped

Method

1
Rinse the rice in cold water until it runs clearer.
2
Heat the oil in a pan with a lid. Cook the onion for 6 minutes, then add the cumin and rice and stir for 1 minute.
6 min
3
Pour in the water and bring to the boil. Cover, turn the heat right down and cook for 30 minutes until the water is absorbed.
30 min
4
Meanwhile, toast the pumpkin seeds in a dry frying pan for 3 minutes until they pop.
5
Fluff the rice with a fork and stir in the lemon zest and juice, herbs and seeds.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.